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Rasta Pasta by Millie Peartree

10
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Easy
This recipe is extremely versatile. Swap in whole wheat penne for the chickpea pasta, coconut oil for the olive oil, or chicken broth for the veggie broth. Add grilled shrimp or sliced chicken for an even heartier meal.

Ingredients

Uncooked chickpea penne

8 oz

Olive oil

2 Tbsp

Red bell pepper

½ medium, thinly sliced

Yellow bell pepper

½ medium, thinly sliced

Green bell pepper

½ medium, thinly sliced

Onion

1 small, yellow, thinly sliced

Scallions

3 medium, chopped

Garlic clove

4 clove(s), chopped

Fresh thyme

2 tsp, chopped

All-purpose flour

2 Tbsp

Vegetable broth

1 cup(s)

Canned unsweetened light coconut milk

14 fl oz

Jerk seasoning paste

2 Tbsp

Fresh lime juice

1 tsp

Kosher salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), or to taste

Instructions

  1. Cook the pasta according to the package directions for al dente. Drain and set aside.
  2. Meanwhile, in a large skillet over low heat, add the oil, peppers, and onions. Sauté until tender, about 5 minutes.
  3. Add the scallions, garlic, and thyme. Cook, stirring, until the garlic is fragrant, about 30 seconds. Remove the peppers and onion from the skillet to a plate or bowl.
  4. In the same skillet over low heat, gradually stir in the flour, using a fork or whisk. Continue cooking and stirring until the flour is light brown, about 3 minutes.
  5. Gradually stir in the broth until the sauce is smooth and coats the back of a wooden spoon.
  6. Stir in the coconut milk, jerk seasoning, and lime juice. Season to taste with salt and pepper. Simmer on medium-low heat for about 5 minutes.
  7. Add the cooked pasta and peppers and onions to the skillet and gently toss until the pasta is completely coated with sauce. Sprinkle with extra scallions and fresh chopped parsley, if desired. Serve immediately.
  8. Serving size: about 1 ½ cups

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